1 Heat oven to 400°F. Line a baking sheet with
parchment paper and set aside.

2 Dissolve yeast in ⅓ cup warm water (95°F—100°F)
and set aside.

3Combine fl our, sugar, salt, and butter in a food
processor bowl. Process for 30 seconds to a coarse
texture. Add yeast mixture and buttermilk and process
10 more seconds to form sticky dough. Place dough
in large bowl, dust with extra fl our, and form a ball.
Cover dough with plastic wrap and allow to rise for 30
minutes. (You can refrigerate dough for 2 days before
using.)

4Punch dough several times in bowl and turn out
onto lightly fl oured surface. Roll to one-inch thickness
and cut 24 rounds with a two-inch biscuit cutter. Place
rounds on the prepared baking sheet and bake for 15
minutes. Serve with H-E-B Lemon or Mediterranean
Honey.